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Italian Lemon Frozen Dessert Recipe

Italian Lemon Frozen Dessert Recipe

Lemon fans will favor the flavor of this refreshing dessert. I sometimes top individual servings with fresh berries.—Sally Sibthorpe, Shelby Township, Michigan
TOTAL TIME: Prep: 20 min. + cooling Cook: 20 min. + freezing YIELD:8 servings

Ingredients

  • 5 eggs
  • 1 cup sugar
  • 1 cup ricotta cheese
  • 1/2 cup plus 3 tablespoons butter, melted, divided
  • 1 cup lemon juice
  • 1 tablespoon grated lemon peel
  • 1-1/2 cups heavy whipping cream
  • 1 cup amaretti cookie crumbs

Directions

  • 1. In a large bowl, beat the eggs, sugar and ricotta cheese; slowly add 1/2 cup butter. Stir in lemon juice and peel. Transfer to a large saucepan. Cook and stir over medium heat until mixture reaches at least 160° and coats the back of a metal spoon. Transfer to a large bowl; cool completely.
  • 2. Line a 9-in. x 5-in. loaf pan with plastic wrap. In a small bowl, whip the cream until soft peaks form. Fold into cooled lemon mixture. Pour into prepared pan. Combine cookie crumbs and remaining butter; sprinkle over lemon mixture. Cover and freeze for several hours or overnight.
  • 3. Remove from the freezer 10 minutes before serving. Using plastic wrap, lift dessert out of pan. Invert onto a serving platter; discard plastic wrap. Cut into slices. Yield: 8 servings.

Nutritional Facts

1 slice equals 567 calories, 40 g fat (23 g saturated fat), 247 mg cholesterol, 215 mg sodium, 45 g carbohydrate, 1 g fiber, 10 g protein.

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.